GARLIC, ROSEMARY AND LEMON MARINATED ROAST LAMB SHOULDER

GARLIC, ROSEMARY AND LEMON MARINATED ROAST LAMB SHOULDER

The Sunday Roast is rivalling baking as a way to show off your talents and make your tasters smile. This lamb shoulder created by award-winning butchers Provenance with Knorr is rich, flavoursome and combines a number of great complementary flavours that work well with the richness of the lamb. A sure way to create a stunning centrepiece, accompany with Showstopping Sides for the ultimate Sunday Roast.

Serves: 4

Preparation time: 20 minutes

Cooking time: 1 hour 20 minutes

Ingredients:

3 cloves of garlic, crushed

3 sprigs of rosemary, stalks removed and leaves finely chopped

4 anchovy fillets, finely chopped to a paste

2 x Knorr Lamb Stock Cubes

1 lemon, zest and juice

3 tbsp of olive oil

A pinch of ground cumin

1 x 1.5kg bone in lamb shoulder with the outside scored

1.Crumble the Knorr Stock Cubes into a powder and combine with all ingredients minus the lamb shoulder in a large bowl. Mix thoroughly to create a paste and add more olive oil if the mixture is too thick. There's no need to add salt, as the anchovies provide a salty flavour.

2.Rub the thick paste all over the lamb shoulder and if you have time, leave in the fridge for a few hours or overnight to marinate.

3.Preheat oven to 180°C or Gas Mark

4. Remove the shoulder from the fridge and transfer onto a deep roasting tray. Pour any excess marinade back onto the shoulder.

5.Place in the oven and roast for approximately 2 hours.

6.Remove from the oven and allow to rest for 20 minutes before carving. Serve with Showstopping Sides!


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